A classic recipe to combine all the fresh-summer vegetables into one delicious dish!
Ingredients for 4 persons
- 1 eggplant (400 g)
- 1 zucchini (400 g)
- 1 tomato (150g)
- 1 green bell pepper (150g)
- 50 g of white/ yellow onion
- 1 clove of garlic
- 2 tablespoons of olive oil
- 100 ml of vegetable broth (1/2 cup)
- 1 teaspoon of paprika
- 1 teaspoon of dried oregano
- ½ teaspoon of ground ginger
- 1 tablespoon of tomato paste
- 1 tablespoon of balsamic vinegar
- Salt and pepper to taste
Peel the garlic and the onion, then chop finely. Set aside.
Cut the eggplant, zucchini, tomato and bell pepper into small pieces.
Set aside, being careful not to mix the eggplants with the other vegetables.
In a large skillet, heat the oil over high heat (7/10) and fry the onion and garlic for 2 minutes.
Add the eggplant and continue cooking for 5 minutes, stirring regularly.
Add the vegetable broth, paprika, oregano and ginger.
Lower the heat a little (5/10) and simmer for 5 minutes.
Add the other vegetables (zucchini, tomato, bell pepper), the tomato paste and the balsamic vinegar. Mix.
Season with salt and pepper to taste.
Cook uncovered over medium heat (5/10) for 15-20 minutes, stirring regularly. The cooking time has to be adapted; you get more or less tender vegetables… it’s up to you to choose how you prefer to eat them!
Do you know all health benefits of eating vegetables? Read my article on the subject by clicking on this link: Health benefits of eating vegetables